Mushroom Penne

• 8 oz whole-wheat penne pasta
• 2 Tbsp olive oil
• 8 oz white mushrooms, rinsed and sliced
• ½ C onion, thinly sliced
• 1 Tbsp garlic, minced or pressed (about 2–3 cloves)
• 6 Tbsp dry red wine
• 1 C low-sodium chicken broth
• ¼ tsp salt
• ¼ tsp ground black pepper
• 1 tsp dried thyme
• 4 Tbsp shredded parmesan cheese

Ingredients for 4 servings (925 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.

   Stovetop
2. 2

   While water heats and pasta cooks, warm olive oil in a large nonstick pan over medium heat.

   Stovetop
3. 3

   Add pasta, and cook according to package directions for the shortest recommended time, about 8 minutes.

4. 4

   Chop the mushrooms into bite-sized pieces. Cook the mushrooms in the oil for 5 minutes.

5. 5

   Meanwhile, slice onion and mince garlic. Add to mushrooms. Cook for 3 minutes, stirring occasionally.

6. 6

   Add wine. Cook and stir to loosen any flavorful browned bits to mix into the sauce. Stir in chicken broth, salt, pepper, and thyme.

7. 7

   Drain pasta. Stir into mushroom mixture. Continue simmering mixture until all moisture is absorbed, about 3 minutes.

   Stovetop
8. 8

   Divide into four equal portions (each about 1¼ cups). Top each with 1 tablespoon shredded parmesan cheese.